I love the way the taste of sun gets trapped in a fresh green bean: of sweet rain, lemony sunshine and mineral-y soil. They don't need much added to them or you'll stifle the special flavor notes, so here is my method: A quick steam then high heat and olive oil, and finally, butter, salt, and fresh garlic. That's it! They are absolutely fantastic this way and you won't be able to stop eating them.
Also: Just ten minutes and you're there. This should be a go-to side dish during warmer months.
"For added crunch, flick some shaved almonds into the pan during the butter step."
Notes: Olive oil is extra-virgin.
GARLIC & OIL GREEN BEANS
Ingredients: 2 handfuls fresh green beans (about 3/4 lb.), 1 cup water, 2 tbsp. olive oil, 1 tbsp. butter, 2 cloves minced garlic, big pinch salt, small pinch pepper.
1. Wash beans and slice off the stem-end. Place into a large skillet with olive oil. Heat over medium-high and cook for 5 minutes.
2. Add water to pan and bring to a simmer. Cook for 3-5 minutes, until your desired tenderness is reached. I like them quite al dente, like pasta...the only way to know for sure is to eat one. Drain.
3. Add them back to the pan with the butter, garlic, salt and pepper. Toss over medium-high heat for a couple minutes, until coated in melty butter and fragrant. Serve immediately.